Dr. Guy Crosby, Chemistry & Food Science
B.S. University of New Hampshire
Ph.D. Brown University
Dr. Crosby teaches courses in food science, The Chemistry
of Life, and Organic Chemistry. His research interests focus
on the chemical components of dietary fiber (non-digestible remnants of plant cell walls) in food, the structure and
function of resistant starch, and the chemistry of cooking.
• He will give a webinar for the American Chemical Society
on February 16, 2012, entitled "Top Five Chemistry Tips for
• He will give a lecture entitled "Developing Flavorful
Foods Through Culinary Chemistry" at the American Dietetic Association's Food and Nutrition Conference and Expo in Philadelphia on October 8, 2012.
• He will also participate in filming a PBS NOVA Science
Now series TV show on the science of cooking in February 2012,
for showing on PBS TV in the fall of 2012.